Vegetarian Frittata with Corn and Tomatoes
A Vegetarian Frittata made with sweet corn, tomatoes, and cheddar for a quick, easy, and healthy meal.
Servings 6
Calories 213kcal
Ingredients
- 1 tablespoon olive oil
- 1 small red onion diced
- 1 cup corn kernels kernels sliced off 2 medium cobs
- 12 cherry tomatoes halved or quartered
- 8 large eggs
- ½ cup whole milk
- ¾ cup grated strong cheddar
- 2 tablespoon parsley minced
- salt and pepper to taste
Instructions
- Preheat your oven to 180°C / 350°F.
- Heat the olive oil in a large oven-proof skillet over medium heat.
- Add the red onion into the skillet and cook, stirring frequently, until translucent.
- Add the corn kernels and give them a good stir to coat with oil, then leave them to cook undisturbed for 2-3 minutes. Stir, and let them cook another 2-3 minutes until lightly browned.
- Add the tomatoes to the pan, and stir to combine.
- Whisk eggs and milk together, and season with salt and pepper. Add ½ cup of the cheese and the parsley to the egg mixture.
- Pour the egg mixture over the corn and tomatoes. Using a heat-proof spatula, gently stir the corn and tomatoes to lift them up.
- Sprinkle the top of the frittata with the remaining cheese.
- Remove from the stove top and place the frittata into the oven. Bake for 5 minutes, and then switch to the broil setting.
- Broil the frittata for about 5 minutes - but watch it carefully, you'll want the cheese to be nicely browned, but look away for too long and it will start to burn.
- The frittata is finished when it's puffed and golden, and jiggles only a little bit when you shake the pan.
- Remove from oven and let cool for a few minutes before slicing.
- Serve with extra parsley and tomatoes.
Notes
- Nutrition values are an estimate only.
Nutrition
Calories: 213kcal | Carbohydrates: 7g | Protein: 13g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 264mg | Sodium: 246mg | Potassium: 251mg | Sugar: 3g | Vitamin A: 820IU | Vitamin C: 9.9mg | Calcium: 168mg | Iron: 1.7mg